Super easy pumpkin muffins baked and rolled in cinnamon sugar. Perfectly paired with a morning coffee, they’re soft, dense, and bursting with flavor!
- 1 3/4 c. All Purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/3 c. (5 1/3 TB) melted unsalted butter
- 1/2 c. brown sugar, lightly packed
- 1 egg
- 1 tsp vanilla
- 3/4 c. pumpkin puree
- 1/2 c. half and half or whole milk
Cinnamon Sugar Topping
- 1/4 c. unsalted butter, melted
- 2/3 c. granulated sugar
- 2 TB cinnamon
Preheat the oven to 350F and grease a muffin tin.
In a small mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and ground cloves.
In a larger mixing bowl, place the melted butter, brown sugar, egg, vanilla, pumpkin puree and half and half and mix. Gently stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among each well of the muffin tin, smooth the tops and bake 16-18 minutes, or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.
In a small bowl, melt the butter. In another small bowl, combine the cinnamon and granulated sugar. Dip the muffin in the butter, shake off the excess and roll it in the cinnamon sugar on all sides. Repeat for all muffins. Serve and enjoy!
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: easy pumpkin muffins, pumpkin muffins, pumpkin muffins with cinnamon sugar